KEY PERFORMANCE AREAS
Kitchen Shift Supervision
- Supervise the preparations of mise-en-place and preparations for service
- Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
- Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section
- Completes opening and closing checklists and registers
- Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
- Supervise kitchen practices in line with standard operating procedures
- Supervise the storage of operating equipment
- Supervise health, safety, hygiene and environmental elements in the outlets
- Follows up on any fault logging with the Technical departments and housekeeping until resolution
- Conduct stock control procedures and report on variances
- Identify coaching needs and facilitate on-the-job training as required
Food Preparation
- Prepare mise-en-place, conduct checks and preparations for service in line with SOP
- Identify issues with regards own work station appearance and functioning of equipment and systems
- Check cleanliness of own section or station
- Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters; and hot dishes
- Control food stock and food cost in own section
- Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
People Supervision
- Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
- Identification of employee training needs
- Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
- Manage employee relations within the department
- Staff communication and motivation
- Performance contracting, reviews and development
- Assist in providing resources and removing obstacles to performance
- Onboarding of new staff members
Operations Control
- Safe use and storage of operating equipment, operating expenses (gas, chemicals)
- Storage and use of operating supplies (CONSUMMABLES, PACKAGING, CHEMICALS)
- Conduct food and equipment daily stock counts
- Report on variances / discrepancies and take necessary action to correct
- Monitor food costs (purchases related to revenue)
Culinary Standards Supervision
- Understand and conduct all tasks in line with culinary standard operating procedures
- Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
- Use, store and clean operating equipment in line with specifications and safety regulations
- Participate in stock takes
- Conduct daily stock counts of bar smalls
- Resolve or report on any anomalies to the required standards
- Report on any breakages at the end of the shift
Hollow ware, kitchen OE and cutlery, vacuum sealers, gas burners, operating expenses, packaging
Delivered Customer Experience
- Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
- Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
- Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
- Handle and resolve any guest special requests, queries or complaints
- Take guest orders accurately at the buffet
- Prepare food items for the guest and present in line with standards
EDUCATION
- Grade 12
- 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
- Membership with South African Chef’s Association and other relevant culinary accreditation
EXPERIENCE
- 3 years culinary experience as a Commis chef in a similarly graded hotel / restaurant kitchen environment
Work conditions and special requirements
- Ability to work shifts that meet operational requirements
- Physically able to move operating equipment
- Have an open attitude to perform similar functions in alternative outlets due to operational requirements
SKILLS AND KNOWLEDGE
Core behavioral competencies:
- Handle materials, dangerous and heavy items
- Team Co-operation
- Dealing with customers - coping with rudeness, preparation of food
- Judgement through the senses viz aroma, taste, colour, texture
- Using culinary and kitchen equipment
- Problem solving
- Supervising - people at work; maintaining a presence,ensuring compliance with regulations; providing instructions
- Numeracy and calculations
Technical / proficiency competencies:
- OE usage and storage
- Culinary Product Knowledge
- Cooking Methodology
- Legislation – food safety standards & regulations
- Environmental and sustainability standards
- Knife skills
- Waste management
- Stock control
- Proficient Computer Skills
- Micros / Opera is preferred
Linked-in
Google